Apple Compote

Cut apples into quarters (small apples) or eighths (large apples) according to size and cut quarters into 3 or eighths into 4 coarser pieces, put in a large enough bowl with water and juice of a lemon form until all apples are processed. Drain later.

Heat the butter in a large saucepan, stir in the sugar until it becomes liquid, and when it is just beginning to color, add the strained apple pieces and a stick of cinnamon or 1/2 tsp. ground cinnamon. Stir well so that the sugar does not burn.

Simmer lightly until liquid appears at the bottom, then pour in the white wine, stir in currants, bring the whole thing to a hearty boil once (2 min)and simmer with the lid closed for about 5 min. At 5 min you still have clear apple pieces a little longer and it decomposes to puree with pieces.

At the end add a good shot of Calvados.

Remove the cinnamon stick and fill the compote into 2-3 glasses, sterilize for 20 min or seal in bags and freeze.

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